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Richard 03-23-2011 12:17 PM
Re: Herbs
 
Got Horehound?

The Hollyberry Lady 03-23-2011 02:09 PM
Re: Herbs
 
No, but I'd like some Richard. It has a lot of medicinal qualities.


You mean there's actually an herb you don't have on that list?!!! :ha:


: )

Richard 03-24-2011 10:54 AM
Re: Herbs
 
There are at least two different species with the common name "Wood Betony": Pedicularis canadensis and Stachys officinalis. Here is the latter ...

Richard 03-25-2011 04:28 PM
Re: Herbs
 
Cutting grown Moujean Tea (Nashia inaguensis) in 4-inch pot:

The Hollyberry Lady 03-25-2011 04:49 PM
Re: Herbs
 
I'm just about dying to get a taste of this stuff...







Violetta Italian purple basil. I'd have some tonight if I could! :ha: It smells delicious!


I also can't wait for this type to start growing either...





"Osmin" Basil.


: )

The Hollyberry Lady 03-27-2011 10:32 AM
Re: Herbs
 
Gonna sow some of this today, so I can make tea...





I've grown it in a pot in my window sill in previous years and it performs quite nicely. :D


: )

Richard 03-28-2011 06:59 PM
Re: Herbs
 
Here is an afternoon picture of two Chamomiles.
  • (left) German Chamomile (Matricaria chamomilla). This plant is not in the botanical Chamomile genus, but it is the plant used throughout the ages for its beneficial properties and is used commercially to make Chamomile tea.
  • (right) English or Roman Chamomile (Chamaemelum nobile). This is a true botanical Chamomile and it does have a sweet smell, but it is mostly void of the beneficial essential oils present in German Chamomile. However, it is often sold as "Chamomile for tea" in both seed and live plant form.

The Hollyberry Lady 03-29-2011 11:11 AM
Re: Herbs
 
Gonna sow some of these too! What a great Basil...





: )

Richard 03-30-2011 02:22 PM
Re: Herbs
 
Speaking of Herbs, here's 240 varieties of herbs and veggies just prior to unloading from my van and trailer at the Mira Mesa Farmers Market.

Dean W. 03-30-2011 03:38 PM
Re: Herbs
 
That's a lot of different varieties, Richard!:eek:

The Hollyberry Lady 04-01-2011 04:58 PM
Re: Herbs
 
Hurry up and grow! :ha:





Osmin red basil. ;)


: )

The Hollyberry Lady 04-09-2011 08:35 AM
Re: Herbs
 
Here's my Osmin Basil, on this sunny Saturday morning...





: )

The Hollyberry Lady 04-09-2011 12:46 PM
Re: Herbs
 
New growth on my sweet Bay Laurel tree...





: )

The Hollyberry Lady 04-15-2011 06:45 PM
Re: Herbs
 




: )

Jananas Bananas 04-17-2011 09:33 PM
Re: Herbs
 
WOW! That is a beautiful thing! You know how to yank my chain don't you?!!!! :ha: You need to put all those gorgeous colorful basils that you have in one big pot. I think that would just be stunning!

OK Here are a couple of shots of my chocolate mints:





NOW, when you use your mint for tea - how do you fix it? How many leaves do you use, or is it ground? Do you sweeten it with anything? Isn't it delightful??? I have to say it is my favorite of the mints, and I love it!!!

~JaNan

Richard 04-18-2011 10:18 AM
Re: Herbs
 
Quote:
Originally Posted by Jananas Bananas (Post 159921)
OK Here are a couple of shots of my chocolate mints ...
Growing indoors, they look very different from the chocolate mint we cultivate outdoors year-round here.

The Hollyberry Lady 04-18-2011 11:34 AM
Re: Herbs
 
I've always grown my mints in pots because it's too invasive otherwise.


I just cut the shoots and make bundles to dry upside down. Then I tear the dried leaves off the stem and stuff them into my tea ball. I don't use sugar in my tea but you can if you prefer, JaNan. ;)


I steep the leaves for around five minutes before removing the ball. The leaves are more flavorful when dried.


Your chocolate mint looks delicious, JaNan. Can't wait to try it. :08:



I knew you'd like the basil...it's "Osmin" basil and it came out kind of speckled, unlike the others. Hope it continues to grow like that.


: )

Richard 04-18-2011 11:59 PM
Re: Herbs
 
Here's a photo of Chocolate Mint which we propagate by cutting. It is an F2-3 hybrid and will not come true from seed.

Jananas Bananas 04-19-2011 04:03 PM
Re: Herbs
 
I'm drying some leaves right now to try Sherry!

I have always used it fresh. Pluck a few good sized leaves and put them in my cup and pour the hot water in. Then bruise the leaves with the spoon and add honey to taste (because I like it a tad bit sweet). I usually eat the leaves or at least chew them too.

Here is a pretty runner getting new leaves and some color on the stems. The more this mint is in the sun the more color it will get.



~JaNan

The Hollyberry Lady 04-19-2011 04:17 PM
Re: Herbs
 
It's just gorgeous, JaNan!!! :goteam:



I can't wait to grow it. ;)


I think the sun makes the stems darker and that branch you've shown there looks like it will darken up nicely.


So yeah, mint tea can certainly be made with fresh leaves, but if you tried them dried JaNan...you'd never go back! :eek:


Dried herb leaves have a much more intense flavor. They have to be dried properly though...not too fast, not too slow. Lots of air circulation is best so make the bundles small that you'll be drying. Keep the sun off them while they're drying too. If the leaves turn black before or after drying...discard them.


: )


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